Fresh Vegetable Scallop Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Bay scallops, cleaned
1/2 cup: Freshly squeezed lime juice,
2 tbsp: Sliced scallions,
1 tbsp: Coriander leaves, chopped
1 tbsp: Olive oil,
1 small: Clove garlic, halved
1/4 tsp: Salt,
1 dash: Tabasco Sauce, or other hot pepper sauce
1 small: Head Bibb lettuce,
1 medium: Red bell pepper,
1 medium: Tomato, seeded, diced
1 small: Cucumber, pared, sliced
Fresh coriander sprigs,
Directions:
1. In medium bowl, combine uncooked scallops, lime juice, scallions,
coriander, olive oil, garlic, salt and Tabasco. 2. Cover; refrigerate
mixture for at least 5 hours, or overnight, stirring occasionally. 3. Line
a serving plate with lettuce leaves; spoon vegetables and scallop mixture
on lettuce, garnishing with fresh coriander if desired, and serve.
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood
on Sep 06, 1998
Source from luhu.jp
coriander, olive oil, garlic, salt and Tabasco. 2. Cover; refrigerate
mixture for at least 5 hours, or overnight, stirring occasionally. 3. Line
a serving plate with lettuce leaves; spoon vegetables and scallop mixture
on lettuce, garnishing with fresh coriander if desired, and serve.
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood
Source from luhu.jp